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Sardines

CALIFORNIA | LOCAL
March 10, 2011 | By Tony Barboza, Los Angeles Times
A day after waking up to find a silvery carpet of dead fish on the surface of King Harbor, Redondo Beach set about the enormous task of ridding the marina of an estimated 1 million sardine carcasses before they started to decay. City officials said Wednesday that it would take days and cost at least $100,000 to clean up King Harbor after the sudden fish die-off that began Monday evening. The city declared a local emergency in an effort to obtain state and county aid for the cleanup.
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CALIFORNIA | LOCAL
March 9, 2011 | By Scott Gold, Nate Jackson and Kenneth R. Weiss, Los Angeles Times
Redondo Beach awoke Tuesday to find a carpet of death laid atop the water, as if Davy Jones himself had burped up a couple hundred years worth of lunches. Thousands of silvery sardines floated atop the King Harbor marina fin-to-fin, with hundreds of thousands more, perhaps millions, piled on the coppery bottom, 18 inches deep in some spots. If this was a natural event, as officials say it was, Mother Nature did not show her best face. The Southern California coast, and Los Angeles County harbors in particular, have suffered from time to time from poor water quality and chemical intrusions.
NEWS
December 31, 2010 | By Mary Forgione, Los Angeles Times Daily Travel & Deal blogger
Snooki's in, Snooki's out, Snooki's in again ... but in New Jersey. Maybe. That's pretty much how the news went this month for the diminutive Nicole "Snooki" Polizzi of MTV's "Jersey Shore," who supposedly was going to be inside the New Year's Eve ball drop in Times Square. Except organizers said that was never going to happen. So Snooki will be in a ball drop of her own in Seaside Heights, N.J., according to People magazine. Whatev. There are plenty of quirkier things than Snooki to drop from on high on New Year's Eve. Here are my favorites, in no particular order, that might make a great travel destination for next year.
FOOD
January 21, 2009
  After a recent trip to Las Vegas, there are two things deputy Food editor Betty Hallock still talks about: the white tigers at the Mirage and this beautifully layered sardine appetizer from L'Atelier de Joël Robuchon. "The fresh sardines were plump and juicy, and the concentrated tomato flavor of the concasse was rich and unctuous, offset by the vegetable crunch of slivers of cauliflower," she says. "I especially love the thin slice of butter on top -- amazing!" Sardines on toast Total time: About 1 hour Servings: 4 Note: Adapted from L'Atelier de Joël Robuchon.
TRAVEL
March 11, 2007
This hippo pool lies 50 yards from a dining area at the Serengeti National Park river camp where Terry Powers and his fiancee, Jennifer Rusin, spent eight days last fall. Powers, of Irvine, said the big neighbors were not that neighborly. "You'd go to the water's edge and they'd grunt and jostle, as if saying, 'You think you're gonna come in here?' " He used a Nikon N65 for the shot.
CALIFORNIA | LOCAL
January 18, 2006 | From Times Staff and Wire Reports
Warming ocean currents are bringing sardines back to Monterey Bay after decades of decline. Some scientists think global warming could be partly responsible for the burgeoning sardine population, although no one can say for sure whether warmer water is part of a natural cycle. "Global warming may make it so that we always have sardines in California," said oceanographer Jerrold Norton of the National Marine Fisheries Service.
CALIFORNIA | LOCAL
July 18, 2005 | SHEENA A. TAHILRAMANI, Special to The Times
It's early morning, and the clouds still hang over Newport Harbor. But already, it's rush hour in the water at Newport Bait Co. Sea lions exchange barks with Zuke and Kilo, the dogs that protect the bait barge from swooping, hungry gulls. The barge, as it always does during the warm months, bobs in the channel between the rock jetties at the harbor entrance. And as usual, the fishing boats line up, waiting for sardines, anchovies or mackerel. John Cunningham, part-owner of Newport Bait Co.
FOOD
October 15, 2003 | Russ Parsons, Times Staff Writer
The night is overcast, obscuring the stars and turning the Pacific black and glassy as the Endurance works its way south from San Pedro. Half a mile away, the lights of Huntington Beach twinkle. Pretty as they are, it's another kind of light Vince Lauro is looking for. Lauro is skipper of the 57-foot fishing boat and, since this is fall, he's hunting for sardines.
NEWS
October 5, 2003 | Amr Nabil, Associated Press Writer
Chanting to Allah, the fishermen of Qaitbey harbor slowly pull the long rope out of the water by hand, dragging in a net full of thousands of silvery sardines. It's the way fishermen here have worked for generations. Hauling in the net, suspended from a rope yards long, takes the two dozen men an hour. The work yields 45 pounds of sardines on a good day, and they will be able to sell the fish to housewives and others leaning over the quay wall for a total of about 100 Egyptian pounds, or $16.
MAGAZINE
February 16, 2003 | PHIL BARBER, Phil Barber last wrote for the magazine about the Mexican beverage horchata.
As far as most Americans can tell, sardines spend their entire lives in those familiar rectangular tins. Congregating in their proper taxonomic groups--Sardina oliveoila, S. mustarda, S. tomatosaucum--they glide through pelagic waters in giant, sun-glinting schools, fearing only saw-toothed sharks and Japanese fishing boats with giant magnets. It must have been natural selection that finally eliminated those inefficient metal "keys." Not to denigrate the canned sardine.
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